Jamaican Pork and Mango Stir-Fry
This is a quick-to-prepare dish with Caribbean flair. Sensuous mango adds a refreshing, exotic flavor and contributes a generous helping of both vitamins A and C.
Prep and Cook Time 17 minutes
Makes 4 servings
|1||pork tenderloin (about 1 pound)|
|2||tablespoons olive oil|
|1||tablespoon Caribbean jerk seasoning blend|
|1||medium mango, peeled and chopped, or 1/2 (26-ounce) jar mango slices in light syrup, chopped|
|1||red bell pepper, chopped|
|2/3||cup orange juice|
|1/2||teaspoon jalapeño pepper sauce or 1/4 teaspoon hot pepper sauce|
|1/4||cup sliced green onions|
- Trim fat from pork. Cut pork into thin strips.
- Heat oil in large skillet or wok over medium-high heat until hot. Add pork and seasoning blend; stir-fry 2 minutes. Add mango and bell pepper; stir-fry 2 minutes or just until pork is no longer pink.
- Blend orange juice, cornstarch and pepper sauce until smooth; add to skillet. Cook and stir 2 minutes or until sauce is clear and thickened. Stir in green onions.
Create an easy island side salad by adding canned pineapple tidbits and raisins to prepared coleslaw.
Look for firm but not hard mangoes with a yellow or red blush. Underripe fruit can be ripened in a paper bag for 1 to 3 days. Ripe mangoes have a sweet, fruity aroma.
|Serving Size:||3/4 cup stir-fry mixture|
|Calories from Fat||38 %|
|Total Fat||11 g|
|Saturated Fat||2 g|
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